Kung Pao Shrimp
Ingredients
- 2 tsp. canola oil
- 1 large red bell pepper
- 2 stalk celery
- 1 tsp. crushed red pepper
- 6 c. broccoli florets
- 2 c. frozen brown rice
- 2 tbsp. cornstarch
- 2 tbsp. lower-sodium soy sauce
- 1 tbsp. balsamic vinegar
- 1 tsp. ground ginger
- 12 oz. shelled, deveined shrimp
- 1 bunch green onions
- ½ c. unsalted dry roasted peanuts
- 2 clove garlic
Instructions
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